Serves: 5
Total Calories: 329

5 cups ripe, peeled, pitted, and sliced peaches (about 1 1/2 pounds)
1 (8-inch) pie shell, baked
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Streusel:
1/3 cup firmly packed dark brown sugar
1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
1/4 cup sliced almonds (about 1 ounce)
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Filling:
1 large egg
1/3 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon ground nutmeg
pinch of salt

Arrange the sliced peaches in the bottom of baked pie shell; pour Filling over peaches. Sprinkle Streusel evenly over the cream mixture to edges of pie crust. Press Streusel down slightly. Bake pie until the Streusel is lightly browned, 30–35 minutes. Transfer pan to a wire rack to cool completely. Garnish with peach slices.

Note: If using frozen peaches, you will need 1 pound of unsweetened frozen, thawed, drained peaches.

Streusel:
Preheat oven to 350°. In a medium bowl, mix together brown sugar, flour, oats, cinnamon, and nutmeg. Using a pastry blender or 2 butter knives, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.

Filling:
Mix egg, cream, sugar, vanilla, almond extract, nutmeg, and salt.

Nutritional Facts:

Serves: 5
Total Calories: 329
Calories from Fat: 180

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